Artisan sourdough bread with a crispy crust and tangy, chewy interior. 72-hour fermentation.

Italian flatbread studded with Kalamata olives, rosemary, and sea salt. Drizzled with olive oil.

Hearty bread packed with sunflower seeds, flaxseed, oats, and seven different grains.

Crispy layers of filo pastry filled with pistachios and walnuts, soaked in rose-scented syrup.

Buttery puff pastry swirled with pistachio cream and topped with crushed pistachios.

Flaky puff pastry filled with cinnamon-spiced apple compote and drizzled with icing.

Moist red velvet cake layered with cream cheese frosting. A true classic.

Creamy baked cheesecake on a Biscoff base with Lotus spread swirl and caramel drizzle.

Warm chocolate lava cake with a molten center. Served with vanilla ice cream.

Traditional Lebanese flatbread topped with a blend of cheese and zaatar. Baked in stone oven.

Triangle-shaped pastries filled with seasoned spinach, onion, and sumac.